Scandinavian Vegetable Stew

Scrumptious dinner ready in just 30 minutes! Enjoy this delicious vegetable stew that’s made easily at home over stove top! MORE+ LESS-

to 10 small red potatoes, cut into fourths (3 cups)

cups fresh or frozen baby-cut carrots

tablespoons margarine or butter

medium green onions, sliced (1/3 cup)

tablespoons all-purpose flour

cups milk

1/2

cup frozen green peas

3/4

teaspoon salt

1/8

teaspoon pepper

tablespoons chopped fresh or 1/2 teaspoon dried dill weed

hard-cooked egg, chopped

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1

Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
2

Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
3

Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
4

Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

Dill and hard-cooked egg add a Scandinavian touch to this soup brimming with fresh garden flavor. Always add dill weed close to the end of cooking as it loses flavor rather quickly when heated.
Add 1 cup diced fully cooked turkey ham with peas in step 3. Continue as directed.